Blanc-Mange

Ingredients

• 1 packet of Bird's Blanc-Mange Powder
• 2 oz. of Sugar
• 1 pint of new Milk or Cream

Method

1. 1

   Out of a pint of new milk or cream take just sufficient to make the contents of the packet into a thin, smooth paste.

2. 2

   Boil the remainder of the milk or cream with the sugar, and, while still boiling, pour it all at once into the basin, stirring well two or three times; then again bring it to the boil, gently stirring, and pour it into a moistened mould.

3. 3

   If put into a cool place, it will set in a few hours, but will be all the better for standing a night.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 104. The excerpt below is the record exactly as published.

1 pint of new Milk or Cream. Out of a pint of new milk or cream take just sufficient to make the contents of the packet into a thin, smooth paste — when well mixed in a cpiart l)asin. Boil the remainder of the milk or creaiu with the sugar, and, wliilo still boiling, pour it all at once into the basin, stirring well two or three times ; then again bring it to the boil, gently stirring, and pour it into a moistened mould. If put into a cool place, it will set in a few hours, but will Ijc all the better for standing a night. Additional Bichness.- — By gradually stirring into rather less than a pint of milk, 4 dessertspoonfuls of “Milkmaid Brand” condensed milk, and perfectly mixing it before it is used, blanc-mange almost equal in richness to that made with cream may bo produced at the most trifling cost. When thus prepared, only 3 or 4 lumps of sugar should be used instead of 2 oz. If unsweetened condensed milk is used, then 2 oz. of sugar, as stated above, must be added. Blanc-Mangfe with Fruit. Place some preserved or stowed fruit, well sweetened, in a dish or mould. Make 1 pint of blanc-mange with a packet of Bird’s blanc- mange powder

Cook this with the app: pantry check, scaling, and the assistant.